Pasta with Pancetta and Peas
Creamy Pasta with Pancetta and Peas! Ready in just 30 minutes, this dish combines salty pancetta, fresh peas, and a luscious cream sauce.
Servings: 4 people
Calories: 620kcal
Equipment
Ingredients
- 8 ounces orecchiette pasta
- 4-6 ounces diced pancetta or bacon
- 2 tablespoons butter
- 1 small shallot diced
- 2-3 garlic cloves minced
- 1 ½ cups fresh or frozen spring peas
- 1 cup heavy cream or full-fat coconut milk
- Salt and black pepper to taste
- Freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions until al dente.
- Heat a skillet over medium-high heat. Add the pancetta to the skillet and cook until crispy. Remove it from the pan and place it on a paper towel-lined plate to soak up the grease.
- Melt the butter in the pan and add the shallot.
- Cook for a few minutes to soften and then add the garlic and peas and cook for 2 minutes. Season with salt and black pepper.
- Pour in the cream or coconut milk and allow the sauce to simmer for 5 minutes. Turn off the heat, add the pancetta back to the pan along with the pasta and grate Parmesan cheese directly into the pan.
- Serve topped with more cheese and freshly cracked black pepper.
Video
Notes
- Don't overcook the peas. Whether using fresh or frozen peas, be careful not to overcook them. They should be tender yet still have a slight bite to them for the best texture.
- Reserve pasta water. Before draining the pasta, save some of the cooking water. If the sauce seems too thick, you can loosen it up with a bit of the reserved water. Conversely, if it's too thin, you can let it simmer for a few extra minutes to reduce and thicken slightly.
Nutrition
Serving: 1serving | Calories: 620kcal | Carbohydrates: 60g | Protein: 18g | Fat: 35g | Fiber: 6g | Calcium: 55mg | Iron: 3mg
